Ingredients
1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeno, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt
Coarsely ground pepper
1 (2-lb.) skinless salmon fillet, preferably center-cut
¾ cups olive oil
Flakey sea salt (such as Maldon)
Instructions
Serves 6
Inspired by www.epicurious.com/recipes/food/views/slow-roasted-salmon-with-fennel-citrus-and-chiles-51210470
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